Chicken, mushroom and ham pie recipe

  • Serves 6
  • 1 hr to prepare and 1 hr to cook
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Customer recipe by Em Shears
Added 58 months ago

Make a a veloute sauce, starting with a roux of butter and flour and then stir in the chicken stock till right consistency. Leave on the side to cool.

Pan fry seasoned cubed chicken breasts till golden brown but not cooked throughout.

Chuck the chestnut mushrooms and ham hock pieces in the pan with a knob of butter till they have a nice colour.

When the veloute, chicken, ham and mushroom are cold, mix all the ingredients together and add a pinch of dried tarragon.

Pre-heat the oven to 180C.

Line the bottom of a buttered and floured oven-proof dish with ready rolled shortcrust pastry.

Add the cold pie filling and top with the ready-rolled puff pastry.

Brush the top with a beaten egg and bake for 45minutes to an hour till the pastry is golden brown. Enjoy!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3 Skinless chicken breasts
  • 300g chestnut mushrooms
  • 250g ham hock
  • 1l Chicken stock
  • 1 ready rolled puff pastry
  • 1 ready rolled shortcrust pastry
  • 50g butter
  • 2 tbs flour

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